Moroccan Couscous Salad
15 minServes 4
A cold couscous salad with chickpeas, roasted peppers, and warm spices, finished with lemon and almonds.
| 240 ml fine instant couscous | Combine couscous, stock & garlic | Cover, rest 5 min | Fluff with fork | Mix in remaining ingredients, serve |
| 240 ml chicken stock (boiling) | ||||
| 1 garlic clove (crushed) | ||||
| 1 large carrot (grated) | ||||
| 400 g canned chickpeas (drained) | ||||
| 3 shallots or spring onions (finely sliced) | ||||
| 15 g flat-leaf parsley (firmly packed, chopped) | ||||
| 40 g roasted red pepper strips (chopped, with 1 tablespoon packing oil) | ||||
| 85 g raisins | ||||
| ¼ tsp turmeric | ||||
| ½ tsp ground cumin | ||||
| 30 g flaked almonds | ||||
| 2 tbsp fresh lemon juice | ||||
| 2 tbsp olive oil | ||||
| ½ tsp cooking salt | ||||
| ¼ tsp fresh black pepper |
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